Part 1: The Coffee Tree – The Journey from Sowing to Harvesting

Welcome to the first part of our grand series, "The Complete Coffee Guide: From Bean to Brew"! Over a series of articles, we will take you on the fascinating journey of coffee—from its humble beginnings as a tiny seed on a distant farm to the delicious cup you enjoy at home. Every cup of coffee represents an incredible journey, and it starts with the coffee tree itself. Join us as we explore how coffee is grown, from the very first planting to the crucial harvest.

What exactly is a coffee tree?

The coffee tree (from the genus Coffea) is not a tree in the traditional sense for us here in the north, but rather an evergreen shrub or small tree that thrives best in tropical regions. Most of the world's coffee plants grow in what is called the "coffee belt" - an area around the equator between the Tropics of Cancer and Capricorn. Or the tropical zone, if you will. Here, they find the climate they need: stable temperatures, sufficient rainfall, and often some elevation above sea level. This was the case until a few years ago when climate change began to make its presence felt. Although there are over 100 coffee species, we primarily deal with two families of species for commercial coffee cultivation: Arabica (Coffea arabica) and Robusta (Coffea canephora). We will look closer at these in a later part of the series. The coffee tree can, in some species, grow several meters tall if left to grow freely, but on coffee farms, they are often pruned to maintain a manageable height that simplifies harvesting and stimulates growth.

From a small seed to a sprouting plant

The journey for a new coffee tree usually begins with a carefully selected seed. This is not just any seed, but what we know as a coffee bean, usually with the parchment layer still intact. These seeds are often planted in dedicated nurseries under controlled conditions. Here, the seeds sprout in nutrient-rich soil, often in small pots or beds, protected from strong sunlight and adverse weather. It usually takes a few weeks for the small sprout to emerge. In this vulnerable phase, the small coffee plants require a lot of care and attention to be protected from diseases and pests. That's why they start their lives in a nursery. The picture below is from a nursery on a farm in Colombia that we have traded with and visited several times.

Planting: A new home on the farm

After 6-12 months at the nursery, when the young coffee plants are strong enough, it's time for transplanting to the coffee farm itself. Farmers carefully prepare the soil and plant the small trees at appropriate distances. The distance depends on the coffee variety, soil type, and whether the trees will grow in full sun or under shade trees. Shade growing is becoming increasingly popular, especially for high-quality Arabica. Shade trees protect against excessive sunlight, help retain soil moisture, provide habitat for birds that eat insects, and can contribute to richer biodiversity. In recent years, there has been an increasing focus on shade growing and on preserving and respecting the land on the farm. It usually takes 3-5 years from planting before a coffee tree begins to produce a significant amount of coffee cherries. This is a tough time for the coffee farmer who does not yet have income from their new trees.

The coffee blossom: A beautiful (and fleeting) sight 

One of the most spectacular moments in the coffee tree's life cycle is the flowering. After a period of rain, the branches explode into a sea of small, white flowers that often smell intensely, similar to jasmine. The sight is beautiful but short-lived—the flowers often last only a few days before wilting and falling off. These flowers must be pollinated to develop into coffee cherries. Some coffee species, like Arabica, are self-pollinating, while others, like Robusta, require cross-pollination (often with the help of insects like bees).

From flower to ripe cherry

After the flowers have fallen, the long process of the coffee cherry developing begins. First, a small, green knot forms and slowly grows larger. Inside this cherry lies the treasure: usually two coffee beans (seeds) surrounded by several layers (pulp, pectin layer, parchment, and silver skin – more on this in the next part!). The ripening process takes time, typically between 6 and 11 months, depending on the species and climate. The cherries change color from green to yellow, then to red or deep purple when they are fully ripe and ready for harvest. Some varieties ripen to a yellow or orange color. We will also return to this in the article on species. The correct degree of ripeness is crucial for the final taste in the cup. 

Harvesting: The demanding work of the coffee picker 

When the coffee cherries are finally ripe, the labor-intensive harvest begins. Coffee pickers are often poorly paid seasonal workers and low on the hierarchy, yet the work they do is incredibly hard and crucial for the result in your cup. One challenge is that cherries on the same branch often ripen unevenly. This has led to two main methods of harvesting: 

• Strip picking: Here, pickers run their hands along the branch and strip off all the cherries at once—ripe, unripe, and overripe. This is a quick and efficient method often used for cheaper coffee where volume is more important than precision. Low-growing coffees are often cultivated in flatter areas, which makes ripening somewhat more even and allows for easier access with machines. Therefore, we often see harvesting machines that clear the coffee trees quickly and efficiently, but with a greater need for sorting afterward. The disadvantage is that unripe and overripe cherries can impart an off-taste to the finished coffee if not sorted out. 
• Selective picking: This is the preferred method for specialty coffee. Pickers go through the plantation several times during the harvest season and hand-pick only the perfectly ripe, deep-red cherries. This is extremely time- and labor-intensive, but the result is raw materials of the highest quality, which forms the basis for the best coffee experiences. In higher-lying areas, the terrain is often steeper and the variation in ripening greater, making hand-picking a necessity. But the longer ripening in higher-lying areas also results in a richer and more developed flavor. The choice of harvesting method directly impacts the quality and price of green coffee. As we can see, this helps explain the large price difference for coffees of varying quality. At Kaffa.no, we appreciate the painstaking work behind selectively picked coffee, as this is where the potential for exceptional taste truly lies.

From a small seed in a nursery, through years of growth and beautiful blooming, to the ripe cherries finally being harvested – the coffee tree's journey is both long and demanding. And here we have only scratched the surface. The farmers' knowledge and effort in this phase lay the entire foundation for the quality we later find in the cup. That is why we are looking for good farmers as much as good beans. 

Now that the cherries are harvested, what happens next?
In part 2: The Coffee Cherry – from fruit to bean. We will delve into the anatomy of the coffee cherry itself and take a closer look at the precious beans hidden inside.

Are you curious about how coffee from different regions tastes? Explore our selection of coffee beans and taste the result of careful cultivation and harvesting here.
Do you have questions about the coffee tree? Ask us in the chat and we will answer as soon as we can.